This roast is perfect for a dinner party and is all sorts of lovely with the rich red wine in it.
I had a little bit of red wine hanging around at my house and decided to try some pot roast with it and I scoured my cookbooks a little bit and found a lovely recipe from Ree Drummond that turned out wonderfully.
We have this long standing joke in our family about this one jug of wine that we dubbed our fertility wine. It's how we ended up with Mason, our youngest, and we think it also contributed to two of our siblings' babies. Of course, it's all just coincidence, but the siblings are now very weary of anything that may contain red wine LOL. We used up the last of the gallon jug of the actual fertility wine on this pot roast, but they are still convinced I have a cauldron in the basement that I use to concoct more of it! I swear I am not doing that. ;)
What you need:
- 3 Tbsp. olive oil
- Salt and pepper
- 4 to 5 lb. beef chuck roast
- 2 Tbsp. tomato paste
- 3 stalks celery, diced
- 3 cloves minced garlic
- 2 onions, diced
- 2 cups red wine --or sub beef broth
- 2 cups beef broth
- 5 large red potatoes, quartered
- 4 carrots, cut
- Fresh rosemary sprigs
- Fresh thyme sprigs
- In a cast iron Dutch oven, heat olive oil over medium high to high heat. Season roast with salt and pepper and sear on each side for about a minute.
- Over medium high heat, add tomato paste, celery, garlic, and onions. Stir and cook for about 3 minutes.
- Add wine and broth, then return meat to pot.
- Add potatoes, carrots, and rosemary and thyme into the liquid. Cover.
- Cook at 275* for 3 to 4 hours or until roast is fork tender.
Recipe slightly adapted from Ree Drummond
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